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1
Wash the chicken and let it come to room temperature.
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2
Cut the kitchen twine to the required length.
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3
Peel the onions and cut into 1.5 thick rings, and put it in an ovenproof dish that you'll be roasting the chicken in along with the washed celery stalks.
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4
A deep baking sheet is great, but a pie plate or something is fine as long as the chicken fits.
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5
If you want to roast the vegetables along with the chicken, wash and cut them up now.
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6
Try any of these for example: Potatoes, sweet potatoes, carrots, green beans, radicchio, bell peppers (gree, red, yellow, orange...), fennel bulbs, peeled chestnuts, figs, etc.
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7
Wipe any dirt off the mushrooms.
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8
Scrub the surface of the lemon with salt, and roll it around a bit to release the juice inside.
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9
Put the salt and pepper on a plate and mix together, along with dried herbs like rosemary that you want to use.
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10
Turn the chicken upside down and start rubbing it over with the mixed seasonings.
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11
Don't forget the parts near the thighs and wings.
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12
Turn it over and continue rubbing the seasonings on the breast and legs.
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13
Put your hand underneath the skin on the breast and rub the seasoning inside there.
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14
The skin will not rip that easily so don't worry.
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15
If you have small hands you can really get in there.
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16
Preheat the oven to 220C.
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17
Next are the vegetables you'll stuff inside.
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18
Put in the mushrooms from step 3, as well as the whole garlic bulb.
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19
If you separate the cloves and smash them a bit before putting them in the chicken, it will be more flavorful.
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20
Lastly, pierce the lemon with a knife all over and push it into the cavity.
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21
You can also try putting in other fragrant herbs or vegetables.
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22
Tie the legs on top of the breast and drizzle on some olive oil.
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23
Fold the wings under the chicken, and put it into the oven
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24
Roast for about 20 minutes.
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25
In the meantime season the vegetables from step 2 with salt and pepper, drizzle some olive oil on them and put them in the oven at the 20 minute mark.
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26
Here's the roasted chicken!
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27
In our oven a small 1.5 kg bird still takes more than an hour.
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28
Please adjust the time while watching the bird cook.
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29
Drizzle some of the juices that came out of the bird on top to make it look even more delicious.
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30
Don't throw away the remaining bones.
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31
Put them in a pot with carrots, aromatic vegetables, herbs, salt and pepper in a big pot and simmer for several hours.
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32
Let cool and put the pot in the refrigerator overnight.
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33
Skim off the hardened fat, and you'll have homemade chicken stock.
